Wednesday, December 15, 2010

OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned.

METHOD1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside.2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed.3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

I love coconut milk with tomatoes. I recently just updated my blog with an eggplant dish that featured that combination. It is so wonderful of a wintery day. I love chickpeas and always have them in my pantry so I'll definitely keep this meal in mind in the future.

Just made this.WOW. So easy sooooo good with warm naan..may add a generous heap of cayenne if I am making this just for the hubby and i ,sans kiddos( but we love hot). RAVE reviews from the kids tonight!